Chinese Five Spice Tandoori Chicken

Last Updated on October 18, 2018

Chinese Five Spice Tandoori Chicken

Chinese Five Spice Tandoori Chicken on a bed of herbed rice, chutney and tomatoes.

Recipes in this Post

Last night I was watching an ancient Iron Chef, from the original series where everything was dubbed, May 7, 1999. It was a famous chef in Japan, Takeshi Ōkubo, who specialized in Chinese cuisine, up against the Chinese Iron Chef, Chen Kenichi. The Iron Chef did not win :-(, but it did give me some ideas for dinner tonight.

It’s been hot and muggy in Los Angeles, and I really don’t want to get my house hotter than it is – the evaporative cooler (aka swamp cooler) is going full blast. Nesco to the rescue.

I had some chicken thighs in the freezer, and yogurt, and I was getting a whole bunch of spices when I saw the curry jar and decided to use it. That’s when the Chinese aspect hit me, I also have a long forgotten jar of Chinese Five Spice powder.

You would not believe how good this thing smells.

Chinese Five Spice Tandoori Chicken


  • 6 chicken thighs or legs
  • 1 1/2 cup Plain Yogurt – not a sour one
  • 2 tablespoons curry powder
  • 1 tablespoon five spice powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon dried cilantro leaves
  • 1 teaspoon dried red onion


  1. Preheat the Nesco to 450.

    The Nesco 4 Quart

  2. Pat the chicken pieces dry. If you are using chicken legs,you will want to score them.
  3. Yogurt, Five Spice Powder, Curry Powder, Dried Red Onion, Dried Cilantro, Red Hot Sauce

  4. Mix the spices together with the yogurt and let that stand about 5 minutes so the flavors can meld.
  5. Dip each piece of chicken in the sauce and make sure it is well coated.

    Dip chicken in sauce, coat well

  6. Let the pieces marinate in the refrigerator while the Nesco is heating up, about 20 to 30 minutes.

    Marinate chicken

  7. Put the pieces of chicken in the Nesco’s cooking well on the rack, and then put the cooking well into the Nesco oven itself.

    Chicken in the Nesco

  8. Cook until the chicken is done and slightly browned, about 40 minutes.

Quick notes

This is really delicious served on a bed or herbed rice, garnished with cherry tomatoes. Absolutely provide a good chutney as a condiment.


This would be lovely on the Weber, just put the chicken on the grill after it has marinated at least a half an hour.

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Culinary tradition: Chinese

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Recipe: Herbed Rice

Summary: This would go great with almost any dish


  • 1 cup Converted Rice
  • 1 teaspoon dried cilantro leaves
  • 1 teaspoon dried red onion
  • 2 cups water
  • 1 teaspoon Beef Base
  • 1 teaspoon unsalted butter (important)


  1. Put the rice and dry spices in a bowl and set aside. Put the water into a 1 quart pan, add the beef base, and butter, and bring almost to a boil.
  2. Stir and add the rice, then reduce the heat and simmer, covered about 20 minutes or until the water is all absorbed.


You could use chicken base just as easily.

Preparation time: 1 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Bookmark the permalink.

About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

3 Responses to Chinese Five Spice Tandoori Chicken

  1. Arthur Deroin says:

    Hello may I quote some of the information here in this entry if I link back to you?

  2. Tisa Muriel says:

    Nice post. Very informative.